Side Pannel
Mrs Field's Sweetie Pies
Ingredients List
- 2 oz Unsweetened chocolate
- 3/4 c (4 oz) semisweet chocolate
- -chips
- 1/2 c Salted butter, softened
- 1 c White sugar
- 2 lg Eggs
- 2 ts Pure vanilla extract
- 1 1/2 c All purpose flour
- 1 c (6 oz) semi sweet chocolate
- -chips
- 1/2 c (3 oz) white chocolate chips
- 1/4 c (1/5oz) milk chocolate chips
Directions
From: Mrs. Fields Cookie Cookbook Posted by: Donna Ransdell
Preheat oven to 375F. Line cookie sheets with waxed paper.
In a double boiler, melt the unsweetened chocolate and the first batch of
chocolate chips. Stir frequently with a wooden spoon or wire whisk until
creamy and smooth. Pour melted chocolate into a large bowl. Add butter and
beat with electric mixer at medium speed until thoroughly combined. Add the
sugar, eggs and vanilla. Beat on medium speed until well blended. Scape
down the sides of the bowl. Add the flour and the three types of chocolate
chips. Mix at low speed just until combined. Chips should be distributed
equally throughout the dough.
Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in
diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the
palm of your hand, flatten each bal to 1/2-inch thickness. Bake for 10-12
minutes. Transfer with a spatula to a cool, flat surface like your
countertop.
Preheat oven to 375F. Line cookie sheets with waxed paper.
In a double boiler, melt the unsweetened chocolate and the first batch of
chocolate chips. Stir frequently with a wooden spoon or wire whisk until
creamy and smooth. Pour melted chocolate into a large bowl. Add butter and
beat with electric mixer at medium speed until thoroughly combined. Add the
sugar, eggs and vanilla. Beat on medium speed until well blended. Scape
down the sides of the bowl. Add the flour and the three types of chocolate
chips. Mix at low speed just until combined. Chips should be distributed
equally throughout the dough.
Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in
diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the
palm of your hand, flatten each bal to 1/2-inch thickness. Bake for 10-12
minutes. Transfer with a spatula to a cool, flat surface like your
countertop.
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